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May 11, 2011

Mexican Pulled Pork

I’m not afraid to say it...I don’t like the crock pot. I have, until recently, never found a recipe that I thought was very good that came out of one. I want to love the crock pot...with my families schedule it would be great to be able to throw in the ingredients and come home to a meal...and keep it warm as the family comes home from various work, meeting and sporting events. I have a couple of “not blog worthy” recipes that I do this with, but I just don’t feel that you can get the flavors right when something cooks that long all day in one pot.

You may have noticed that I said “until recently”. I found one! A “blog worthy” recipe that came out of a crock pot! A flavorful recipe for sure! I came across a recipe for Mexican Pulled Pork on the blog "eat.live.travel.write". I did adapt a few ingredients, preparation and final touches though. The result was delicious. This isn’t a crock pot recipe to be reserved for family soccer tuesdays...it should be shared at your next gathering! Give it a try...let me know what you think. I also froze the leftovers and am looking forward to defrosting and serving over some rice. Yum.

Recipe

3-4 pound pork shoulder butt roast

1/2 tsp salt

1/2 tsp pepper

2 minced jalapeno peppers

4 minced garlic cloves

1 chopped onion

1 tsp ground cumin

1 tsp ground cinnamon

1 tbsp smoked paprika

3 springs of fresh oregano

1 can diced tomatoes (28 oz)

3/4 cup canned chopped pineapple

1/2 cup of pineapple juice from same can

For serving:

corn tortillas

chopped fresh cilantro

salsa

crumbled feta cheese

A small batch of vinegar type coleslaw (recipe to follow)

1. Place pork in the slow cooker and sprinkle with salt and pepper

2. Combine the rest of the ingredients in a bowl. Pour enough to just cover the pork into the slow cooker. Reserve the remaining in case you need it later (I didn’t)

3. Cook on low setting 6-8 hours. When the pork can easily be pulled apart remove the pork and shred with two forks. Place the shredded meat back into the crock pot. Leave it in there either off or on low until you are ready to serve it. Or refrigerate until you are ready to reheat and serve

To serve: spoon onto a tortilla and cover with your choice of condiments...I liked it all. Salsa, coleslaw, cilantro and feta.